Tea is manufacture by processing the young shoots of Tea plants. The quality of the final black Tea are dependant on the types of compound present in the Tea leaf. The important compounds are a group of compounds clarified as polyphenols. Other compounds include Caffeine, amino acids and carbohydrates. The leaf also contain a group of proteins called enzymes. These compounds and enzymes undergo a series of reactions to impart the characteristic colour and taste to TEA BREWS.

The concentration of compounds and enzymes are high and ideal in the younger leaves for the production of good quality black tea while a coarser leaves have a lower concentration of components resulting in low quality black tea.

Tea processing flow - Rotorvane type processing

Withering
Rolling
Fermenting
Firing / Drying
Sifting / Grading
Packing

MAYANG TEA is a LOW GROWN tea RICH in COLOUR and STRENGTH


MAYANG TEA is PURE - NOT BLENDED with any other teas, NEITHER does it contain ARTIFICIAL COLOURING, FLAVOURING and PRESERVATIVES.

Sifting / Grading

The entire manufacturing process is geared to the maximum production of small tea leaf grades. Grading is carried out on a rotary sifter and the final products are stalk extracted and winnowed prior to storage and packing.

Present grading are as follows:
BOP (Broken Orange Pekoe)
BOPF (Broken Orange Pekoe Fanning)
DUST 1
DUST 2
DUST 3